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Through a ground-breaking programme with Greener by Default, which commenced in early 2025, Sodexo UK & Ireland and its client partner Nuffield Health have reduced food-related carbon emissions by 22 per cent – the equivalent of over 100,000 miles driven.
Sodexo was the first hospital catering provider in the UK to implement the approach for patient dining, which saw the introduction of a series of culinary and behavioural changes across 35 Nuffield Health Hospitals, designed to nudge diners toward plant-based options.
Menus that were previously 24 per cent meat, 42 per cent vegetarian and 34 per cent vegan dishes were shifted dramatically to 18 per cent meat, 41 per cent vegetarian and 41 per cent vegan.
More than half of the patient menu was updated, introducing new options such as vegan soup rolls and removing the grill bar to place greater emphasis on plant-based meals. Processed meats such as bacon and ham were reduced or removed, and dairy-free options were expanded. Plant-based dishes were given prime placement on menus and flavour-focused names to make them more appealing to patients.
The initiative aims to support Nuffield Health’s ambition of achieving a 90 per cent plant‑based menu, driving improvements in health, inclusivity and environmental impact while maintaining high levels of diner satisfaction.
Changes to the menu also support better health and improved patient outcomes. Surgery places significant strain on the body, so offering more plant‑forward and meat‑free options – which are often higher in key nutrients – will help promote overall health and supports faster recovery.
Dr Davina Deniszczyc, Charity and Medical Director at Nuffield Health, said: “As the UK’s largest healthcare charity, our purpose is to help people live healthier lives. Plant‑based food is highly nutritious, helps prevent ill health and can play an important role in recovery. With our ambition to reduce our carbon footprint, this project gave us a unique opportunity to bring together both environmental and nutritional benefits. The response from patients has been fantastic, with many telling us they feel encouraged to include more plant‑based dishes in their everyday diet.”
To embed the changes, Sodexo and Greener by Default delivered webinars, staff training and leadership briefings. Patient satisfaction was monitored continuously to ensure quality and experience remained strong.
As well as reducing carbon emissions by more than a fifth, the average meat served per patient reduced by 14 per cent, while plant protein servings increased by nearly 50 per cent. Crucially, high levels of diner satisfaction were maintained throughout the pilot.
The plant‑based approach will now be further embedded, supported by new menu refreshes this spring and extended across all hospitality and staff menus.
Neil Paterson, Nuffield Operations Director at Sodexo said: “Our client’s ambitions of increasing plant-based options in patient dining are closely aligned to our own ambition to deliver 70 per cent low carbon meals by 2030.
“We started working with Greener by Default in 2025 and we’ve been delighted by the results. The pilot has shown what’s possible, and our aim now is to continue to work with Nuffield Health towards a menu that is 90 per cent plant-based whilst maintaining standards and satisfaction.”
